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In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
Add butter and granulated sugar to a large bowl. Using a hand mixer or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
Add flour mixture to butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and batter is smooth. Do not overmix.
Divide batter between 13 cupcake liners (if you only have a 12 cupcake pan, you'll have a small amount of leftover batter), filling each about ⅔ full. Bake in preheated oven for about 15-18 minutes, or until the center of a cupcake pops back when gently pressed down, or a toothpick comes out with crumbs (or clean). If an indent is left, or toothpick comes out with batter, cupcakes need more time.
Remove pan from oven and transfer cupcakes to a wire rack to finish cooling.